Canned mushrooms for the winter at home... there are more than enough preparations for this yummy. And just the memory of this mind-blowing delicacy makes every gourmet’s mouth water. After all, such an exquisite dish will qualitatively complement and diversify the menu of any celebration. But to prepare the gifts of the forest, you will have to work a little.

Let's reveal some secrets of the art of preparing this delicacy and learn how to marinate at home.

Every housewife loves to surprise her family and guests with her signature home-cooked dish. In this regard, many refuse to buy products in supermarkets that can be prepared with their own hands, especially if the hostess knows the main secrets of witchcraft in the kitchen.
Let’s reveal the main secrets and recipes for preparing masterpiece pickled mushrooms for the winter, because such a dish is an unsurpassed delicacy.

Did you know? For a long time There were discussions about which kingdom this product should belong to: plants or animals. And as a result, in 1960, a separate kingdom was identified - the kingdom of mushrooms. Its representatives consist of protein (which brings them closer to animals), carbohydrates and minerals (these components are inherent in plants).

1. Dishes for this process you need to choose only enameled or tinned ones, since such containers are not corroded by vinegar.
2. As for the vinegar itself for the marinade, it is better to choose bread or fruit vinegar. The best option- Rhine (nest) and aromatic vinegar.
3. Small mushrooms are pickled whole, cutting off only bottom part legs. This will also add an unsurpassed look to the dish.
4. If during a “quiet hunt” you came across only large forest gifts, it is recommended to cut them into 3-4 parts.
5. It is recommended to preserve the caps of porcini and boletus mushrooms separately from the roots.
6. It must be preserved without the skin.
7. Preparing valueu for the cooking process involves soaking it for several hours.

What mushrooms are suitable for pickling?

Any representatives of this diverse kingdom are suitable for pickling mushrooms for the winter in jars, except for the poisonous ones, of course.

Did you know? Mushrooms are considered the most diverse of earth's inhabitants. There are about two million varieties, of which only 100,000 have been learned, and even less have been classified.

When looking for a species for conservation, your choice should be: greenfinches, rowers, saffron milk caps, boletuses, goats, fatties, etc.

Pickling methods

There are more than enough recipes for making pickled mushrooms for the winter. But there are only two that all housewives probably resort to.

Boiling mushrooms in marinade

This method is in great demand, since during the cooking process the favorite delicacy is soaked in all the components of the marinade and acquires a particularly aromatic taste characteristics. For implementation this method you will need:

• 1 kg of mushrooms;
• 0.5 tbsp. water;
• a third of a glass of table vinegar;
• 1 tbsp. salt;
• 1 tsp Sahara;
• 5-6 pieces of allspice;
• cloves, to taste;
• acid (on the tip of the knife).

Water is poured into an enamel bowl, vinegar and salt are added, and mushrooms are placed in this mixture. All this must be brought to a boil and cooked over low heat.

Important! The cooking time depends on the type of main ingredient: the caps of porcini and aspen mushrooms, as well as chanterelles and champignons are cooked for 20-25 minutes, their legs - 15-20 minutes, - 25-30 minutes. During cooking, it is necessary to collect the foam with a slotted spoon so that the marinade does not turn out cloudy.

If your mushrooms have sunk to the bottom of the pan and foam no longer comes out during boiling, you can remove them from the heat. To the almost finished delicacy you can add allspice, sugar, cloves, citric acid and bay leaf. The cooled dish should be put into jars, filled to the top with fragrant liquid and tightly closed with lids.

Boiling mushrooms separately from the marinade

This recipe for preserving mushrooms for the winter involves boiling the fruits of the forest separately from the marinade in lightly salted water. The cooking process itself resembles that indicated in the previous method.
The mushrooms are placed in a container filled with salted water (30-40 g of salt per 1 liter of water) and cooked until the product settles on one side and the water becomes clear, remembering to remove the foam. Then the cooked delicacy is placed in a colander to get rid of excess moisture. During this time, you need to prepare a marinade in parallel, for which you will need the following ingredients (dosages indicated per 1 liter):

• 80% vinegar essence: 3 tsp, or 9% vinegar (1 faceted glass);
• granulated sugar - 2 tbsp;
• salt - 1 tbsp;
• bay leaves - 4-5 pieces;
• black pepper - 10 peas;
• allspice - 6 peas;
• cloves - 2-3 buds;
• dry - 2-3 g.

All components need to be mixed and boiled. Then pour the resulting liquid over the cooled mushrooms placed in jars and cover with plastic lids.

Important! Some housewives add citric acid to the marinade (literally at the tip of a knife). This component is a kind of vaccination of the dish against botulism. For the same purpose, it is not recommended to close jars with metal lids.

Which marinating method to choose?

Both recipes for pickled mushrooms for the winter are equivalent, since in the end you get an unsurpassed dish. But, if you draw a line of division, then the first method can be called more tasty, and the second - representative.
The fact is that the marinade in which the mushrooms were cooked will darken and fade a little over time and become viscous. But the taste of the forest delicacy will be especially aromatic and tantalizing to the taste buds.

With the second method, the marinade will be transparent and light. Therefore, when choosing how to pickle mushrooms for the winter in jars, you need to clearly formulate for yourself the purpose of this process: to prepare a masterpiece dish for the home table, or a copy for “special occasions.”

Preparing mushrooms for pickling

Successful hunting for forest gifts is only half the battle, although special vigilance is needed here, since the diversity of mushroom species can confuse even the most experienced mushroom picker. You should look especially carefully at each mushroom so that it doesn’t end up in the basket.

After collection, you need to prepare for preservation at home.

Sorting

The collected forest products must be sorted by type, because each variety has its own characteristics (taste, smell, time and behavior during cooking). It is also recommended to divide the species by size. An aesthetic criterion comes into play here: mushrooms of approximately the same size look much more attractive on a holiday table.

Important! If you want to make assorted mushrooms, you should remember that, despite the information indicated in the recipes for preparing pickled mushrooms for the winter, some types should not be cooked together. So, boletus will darken if placed in the same container with boletus. Cooking white boletus, boletus and boletus in one vessel ends with the boletus being overcooked, while the white boletus and boletus are undercooked.

Soaking and soaking

These processes are relevant for species such as honey mushrooms, valui, and svinushki, and are unique cleaning methods. For example, it is recommended to soak honey mushrooms for an hour in salted water, and then rinse them under a high-pressure stream of water. This method will save you a lot of time that would be required for manual cleaning.
As for valuev and, before pickling, they must be soaked for two days in salted cold water. The water needs to be changed every 10-12 hours.

The remaining varieties (white boletus, milkweed, boletus, etc.) are not recommended to be soaked, as they will absorb excess moisture. They just need to be washed in running water.

Cleaning

Almost every mushroom unit needs individual inspection and cleaning. So, for champignons and butter mushrooms, you need to remove the skin from the caps, and the latter are first advised to be immersed in boiling water for 1 minute to facilitate this process. In white boletus, boletus, russula, etc., the legs are separated from the caps, the chanterelles are thoroughly cleaned of dirt and debris under running water.

You can prepare a wide variety of mushrooms for the winter, the main thing is that they are edible. Of course, they all differ in taste and aroma, so marinating and salting most often takes place using a special technology. There are also universal ways to prepare mushrooms for the winter, which are suitable for all their varieties at once. However, before pickling certain mushrooms, it is better to understand their characteristics, initial preparation, cooking time, frying, salting, etc.

Mushrooms for the winter can be pickled or pickled raw, pre-boiled or fried. For boiled and fresh mushrooms, special brines are used, but for fried ones they simply add vegetable or butter. Along with the mushrooms, aromatic leaves, herbs, roots, garlic, etc. also get into the jars. For the brine, use the most ordinary water and add salt to it. If we are talking about a marinade, then sugar and vinegar are also added to these ingredients. Sometimes they add black and allspice peas to them.

Modern housewives most often place mushrooms for the winter in ordinary glass jars, where they are stored until needed. This simple method of preservation allows you to easily keep food fresh and tasty, regardless of the method of preparation. At the same time, they will feel great in any cool place (balcony, cellar, pantry), without taking up space in the refrigerator.

From prepared mushrooms in winter it turns out delicious solyanka and other first courses, salads, meat, fish, etc. They are also put in pies and pies, added to porridges and sauces. At the same time, pickled or salted mushrooms themselves are an excellent appetizer for any meal.

This recipe came to Russian cuisine from Siberia and quickly fell in love with all housewives without exception. You can find the necessary ingredients not only in northern latitudes, so preparing the products will not be difficult. This cooking method is suitable for any edible mushrooms. During the pickling process, the mushrooms will release juice, which will rise above the lid - it should be removed.

Ingredients:

• 5 kg of mushrooms;
• 1 kg salt;
• 7 sprigs of juniper;
• 3 oak leaves;
• 3 leaves of horseradish;
• 15 cherry leaves;
• 15 currant leaves.

Cooking method:

1. IN wooden dishes lay out the juniper leaves and pour boiling water over them.
2. Cover the tub with a towel and leave for 30 minutes.
3. Take the juniper out of the tub, drain the water, and in its place put some cherry, currant and horseradish leaves.
4. Clean the mushrooms with a brush and place them in a tub in layers, alternating with leaves.
5. Add a little salt to each layer.
6. Fold the gauze into three layers and cover the dish with mushrooms. Pour all the remaining salt onto the cheesecloth.
7. Place another similar piece of gauze on top of the salt, then cover everything with a lid and place a weight on top.
8. Store the tub of mushrooms in a cool place for 2 months, then you can put the mushrooms in jars for longer storage.

Interesting from the network

Many housewives prefer to preserve mushrooms immediately raw, but it’s better to find a couple of minutes and boil the main ingredient of the dish. Firstly, this will make the mushrooms stronger, and secondly, it will definitely eliminate the possibility of poisoning. The recipe is suitable for any mushrooms. If you have mushrooms that contain bitterness, increase the cooking time to 30 minutes. We are talking about chanterelles, honey mushrooms, rubellas, etc.

Ingredients:

• 1 kg of mushrooms;
• 60 g salt;
• 2 stalks of dill;
• 2 horseradish leaves;
• 1 onion;
• 3 cloves of garlic.

Cooking method:

1. Wash the mushrooms, dry and place in an enamel saucepan.
2. Pour salted water over the mushrooms and cook until tender (depending on the variety - from 5 to 30 minutes).
3. Remove the mushrooms from the pan and place in a colander, rinse with water and let it drain.
4. Grind the onion, garlic, dill and horseradish leaves.
5. Place the mushrooms in jars, add salt, herbs, onions and garlic.
6. Place under pressure for 6-8 days, then close the jars with lids and store in a cool place.

This recipe is relatively simple and ideal for marinating chanterelles. These mushrooms are quite unpretentious, so the process does not take much time. By the way, chanterelles are best eaten in pickled form - other methods of preparing them are significantly inferior to such a tasty winter dish.

Ingredients:

• 3.5 kg chanterelles;
• 3 tbsp. l. salt;
• 1 glass of sugar;
• ¾ cup vegetable oil;
• 2 bay leaves;
• 5 black peppercorns;
• 5 peas of allspice;
• 1 glass of vinegar.

Cooking method:

1. Wash the mushrooms, cut into large pieces and boil for 20 minutes.
2. Place the chanterelles in a colander and let the water drain.
3. Boil water in a separate saucepan, add salt, sugar and bay leaves.
4. Add both types of pepper, vegetable oil and vinegar.
5. Boil the marinade a little, then put the chanterelles in it and cook for another 7 minutes.
6. Place the mushrooms in clean jars, add marinade and sterilize for 10 minutes.
7. Roll up the jars with lids, turn them upside down and wait until they cool completely.

This method of pickling is suitable for almost any mushroom, but it is the white ones that turn out to be the most delicious and aromatic. In addition, these mushrooms are rightfully considered one of the most beloved and popular. Novice cooks will be pleased with the speed of preparation of this dish. Unlike many pickling options, this one does not require lengthy preparation and sterilization.

Ingredients:

• 2 kg of porcini mushrooms;
• 3 cloves of garlic;
• 3 ½ glasses of water;
• 3 sprigs of dill;
• 3 tbsp. l. salt;
• 3 tbsp. l. vinegar.

Cooking method:

1. Sort the mushrooms, rinse under cold water and cut them into large pieces.
2. Place the mushrooms in a saucepan with water and cook after boiling for 30 minutes.
3. Add salt and vinegar, stir and boil a little more.
4. Place peeled garlic cloves and dill into jars.
5. Place mushrooms in jars, pour marinade over them, and roll up the lids.

Fried mushrooms for the winter they will require quite a lot of time to prepare, but in the end you will get a very tasty snack that will definitely come in handy in the cold season. Be sure to change the water for mushrooms during cooking so that all unwanted elements and mucus are removed from them. To get a more delicate taste of the dish, replace vegetable oil with butter. Fry small mushrooms whole, and cut large ones into several pieces.

Ingredients:

• 2 kg of mushrooms;
• 500 ml vegetable oil;
• 3 tsp. salt.

Cooking method:

1. Place the mushrooms in a large saucepan, add salted water and leave for 3 hours.
2. Change the water, cook the mushrooms for 15 minutes, then rinse.
3. Change the water again and cook the mushrooms for another 10 minutes.
4. Rinse the mushrooms and place them in a colander to drain.
5. Heat a frying pan and place mushrooms on it, fry until the liquid has completely evaporated.
6. Add oil and continue cooking for 30 minutes, constantly stirring the contents of the pan.
7. Salt the mushrooms, fry a little more and place in sterilized jars.
8. Pour the remaining oil in the pan into the jars.
9. Sterilize jars of mushrooms in boiling water for 2 hours, then roll up the lids.

Now you know how to cook mushrooms for the winter in jars according to a recipe with a photo. Bon appetit!

Mushrooms in jars are stored for several years, delighting all guests and household members with their piquant taste and forest aroma. With them, any dish becomes more interesting and rich, and festive table complemented by another amazing appetizer. Every caring housewife should know how to pickle mushrooms for the winter, so it’s time to listen to the advice of professionals and start preserving:

• Before cooking mushrooms, leave them in salted water for a couple of hours to remove all the mucus;
• To pickle mushrooms, it is best to use wooden dishes;
• When cooking mushrooms, do not forget to remove the foam;
• To fry mushrooms, use butter or ghee - this will make the dish more tender and flavorful. Nevertheless, mushrooms drenched in vegetable oil will also be quite tasty;
• Mushrooms should be boiled before salting so that they do not lose their shape during storage.

Do you like picking mushrooms? Are you able to exchange a quiet Sunday morning, when you have the opportunity to soak in bed longer, a cup of freshly brewed aromatic and, frankly, cozy coffee for an early rise at the crack of dawn, a sip of ice-cold spring water and an exciting journey along a dewy forest path to the most impenetrable thickets? If you answered yes, then you are an incorrigible mushroom picker! Which, undoubtedly, evokes deep respect and honors you, and also says that the first harvests of forest gifts have, of course, already been collected and stored for the winter, the treasury of your recipes is replenished every year, and you certainly delight your family with something every season something new. But, as they say, there is no limit to perfection, as many mushroom pickers as there are so many new, original recipes, which we decided to please you with, our dear lovers of collecting and preparing mushrooms.

Harvesting mushrooms for the winter is carried out by the most in different ways: They can be dried, frozen, pickled, pickled or fried. But probably the most popular method is salting; it is this method that allows you to prepare a large number of collected forest gifts for the winter. Almost all edible mushrooms are suitable for pickling. Usually, before salting, they are sorted into varieties and each variety is salted separately, but in some cases it is possible to pickle an “assortment” of mushrooms, in particular, mushrooms of the same taste.

Salted milk mushrooms “For Intercession Day”

Ingredients:
milk mushrooms,
chopped garlic,
leaves black currant and cherries,
dill umbrellas,
salt - to taste.

Preparation:
Sort the milk mushrooms, clear them of debris, put them in large saucepan and fill with cold water. Cook for at least 1 hour over medium heat, constantly skimming off the foam. When the mushrooms begin to settle to the bottom, place in a colander and rinse thoroughly. Place the mushrooms prepared for pickling in layers in a container, generously sprinkling each layer with salt, chopped garlic, blackcurrant leaves, cherries and dill umbrellas. Place gauze on top, then a flat plate and place a weight on it. Place the container in a cool place and be sure to check the cleanliness of the cloth. If it becomes slippery, wash it and put it back under the load. The mushrooms will be ready by Intercession Day.

Ingredients:
5 kg of porcini mushrooms,
250 g salt,
100 g butter,
15 bay leaves.

Preparation:
Sort out the young white mushrooms, rinse with cold water and place in boiling water for 5 minutes. Then drain in a colander, rinse with cold water until completely cooled and let dry. IN wooden barrel Place the mushrooms with their caps facing up, sprinkling each layer with salt and bay leaves. When the barrel is full, cover the mushrooms with a napkin, a wooden circle and put pressure on top. After a few days, add more mushrooms to the barrel, pour in cooled melted butter and put pressure on again. The mushrooms will be ready to eat in 20-25 days. Before eating, soak them for several hours in cold water, and then boil or stew them as desired.

Ingredients:
5 kg honey mushrooms,
70 g garlic,
1.2 tbsp. black peppercorns,
1.2 tbsp. allspice,
1.3 tbsp. carnations,
5-7 oak leaves,
7 bay leaves,
1 small bunch of horseradish leaves
250 g salt.

Preparation:
Wash the honey mushrooms thoroughly in cold water and boil in salted boiling water for 10-15 minutes, constantly skimming off the foam. Place the boiled mushrooms in a colander and let the water drain. Place the honey mushrooms in a barrel or jar, the bottom of which is lined with horseradish leaves. Sprinkle each layer of mushrooms with salt, finely chopped garlic, and add spices. On top layer Place horseradish leaves, a wooden circle, and a weight on it. Honey mushrooms will be ready for consumption in 20-25 days.

Assorted mushrooms with garlic “Autumn Gifts”

Ingredients:
1 kg of forest mushrooms (milk mushrooms, boletus, honey mushrooms),
3 heads of garlic,
4 currant leaves,
4 cherry leaves,
2 leaves of horseradish,
2 branches of dill with inflorescences,
2 bunches of fragrant parsley,
a handful of salt.

Preparation:
Wash the mushrooms and dry. Then the big one enamel pan scald with boiling water and wait for it to dry. Next, place horseradish leaves on the bottom of the pan, then a layer of mushrooms with their caps facing up, a layer of chopped garlic, a layer of chopped herbs (1 part), leaves and another layer of mushrooms. Sprinkle each layer with salt. After the container is filled, place an inverted plate on the top layer of mushrooms, cover the top with a clean gauze or linen napkin and place the weight. Send the pan to a cold place, and after two weeks you will be able to please your household with delicious cold mushrooms.

Preparing mushrooms for the winter using the pickling method is suitable for residents of city apartments, because, you see, not everyone has room for a tub of pickled mushrooms.

Ingredients:
3-4 kg honey mushrooms,
2 onions,
2 cloves of garlic,
2 tbsp. 9% vinegar,
1 tsp Sahara,
1 tsp with a top of salt,
2 tbsp. vegetable oil.

Preparation:
Rinse the mushrooms thoroughly and boil for 10 minutes after boiling. Then drain them in a colander and put them back in the pan, add 500 ml of water and cook over medium heat for 30 minutes. Add chopped onion, garlic, sugar, salt, vegetable oil and vinegar and cook for another 30 minutes. Place the finished mushrooms in jars, cover them with lids and store in the refrigerator. Do not rinse the mushrooms before serving.

Ingredients:
1 kg of porcini mushrooms,
1 onion.
For the marinade:
3 bay leaves,
10 black peppercorns,
3 peas of allspice,
3 buds of cloves,
200 ml water,
1 tbsp. salt,
60 ml 6% vinegar.

Preparation:
First, prepare the marinade: boil water, vinegar, spices, salt. Boil washed and peeled mushrooms for 30-40 minutes. Then drain in a colander. Place the mushrooms in the boiling marinade and cook for another 5-10 minutes. Place a chopped onion at the bottom of the jar, mushrooms on top and pour marinade over it. Sterilize: 0.5- liter jars 20-25 minutes, 1-liter - 30 minutes. Then roll up the jars and turn them upside down. Wrap and leave until completely cool.

Ingredients:
boletus,
salt - to taste.
For the marinade (per 1 liter of water):
2-3 bay leaves,
3 buds of cloves,
6 black peppercorns,
1 pinch of cinnamon,
2 tbsp. salt,
3 tsp Sahara,
2 tbsp. vinegar.

Preparation:
Sort the butter, peel and rinse, removing the top film. Boil them for 40-50 minutes in salted water. Prepare the marinade, boil and add boiled mushrooms to it. Bring to a boil, cook for 10 minutes and pour into jars. Sterilize: 0.5-liter jars - 25 minutes, liter jars - 30. Roll up. Turn it upside down and wrap it up.

Mushroom solyanka “Excellent”

Ingredients:
1 kg of boiled forest mushrooms (boletus, honey mushrooms, boletus, porcini),
1 kg cabbage,
1 kg of tomatoes,
500 g carrots,
500 g onions,
250 ml non-acidic tomato sauce.
vegetable oil, salt, sugar - to taste.

Preparation:
Chop vegetables (except tomatoes) and fry in vegetable oil. Place the resulting mass in a saucepan, add boiled mushrooms and stir. Then add diced tomatoes, tomato sauce and simmer everything for 2 hours. Place the prepared hodgepodge into sterilized jars and roll up.

Ingredients:
honey mushrooms,
vegetable oil,
salt.

Preparation:
Thoroughly clean and rinse the mushrooms, cook them for 20 minutes in a small amount of salted water, then drain in a colander and let the water drain. Fry the mushrooms for 30-40 minutes in plenty of vegetable oil until they begin to bounce in the pan. Then place the fried mushrooms tightly in sterilized jars and pour in boiling vegetable oil to the top. Sterilize the jars for 30 minutes, then roll them up, turn them upside down, wrap them and cool. Store jars in a cool place.

Mushroom caviar “Winter pleasure”

Ingredients:
1 kg of prepared (selected, thoroughly washed and boiled) mushrooms,
5 tbsp. spoons of vegetable oil,
1 tbsp. mustard,
4 tbsp. 5% vinegar,
salt and black pepper - to taste.

Preparation:
Carefully select and rinse the mushrooms under running water. After that, put them in a saucepan and fill with water, in which you first dilute salt and citric acid (for 1 liter of water, 40 g of salt and 4 g citric acid). Now place the pan with the mushrooms on medium heat and cook for 30-40 minutes, skimming off the foam. Place the boiled mushrooms in a colander, rinse with cold water, squeeze and let dry. After this, pass the mushrooms through a meat grinder. Season the resulting mass with vegetable oil, salt and pepper. To add piquancy, add mustard diluted in vinegar. Mix the resulting mass thoroughly and place it in pre-prepared sterilized 0.5-liter jars. Place them in a large container with hot water, sterilize in boiling water for 45 minutes and roll up. After the caviar has cooled, put it in a cool place.

For drying, select intact, young and strong mushrooms: porcini mushrooms, boletus mushrooms, boletus mushrooms, boletus mushrooms, and autumn mushrooms. Inspect them carefully, clean them of pine needles, leaves, sand and wipe them with a damp cloth, but do not wash them. Cut off the stems and cut large caps into several pieces. Dry the mushrooms in air or in the oven at a temperature of 40-45°C. When they dry, the temperature can be increased to 60-75°C. In this case, the oven door must be open. The safest way to dry mushrooms is in an electric dryer - thanks to the temperature regulator, they will not burn, and the fan will ensure uniform and complete drying. On dry, cloudless days, mushrooms can be dried in the sun. To do this, they need to be strung on thick, strong threads, piercing the stems and caps through the center (40-50 pieces per thread), then hang the threads with the strung mushrooms on special supports in sunny places and monitor the process from time to time. Dried mushrooms should certainly be stored for no more than a year in linen bags or glass jars with lids - only in this case their aroma will not disappear.

Dried mushroom seasoning “Fragrant”

Ingredients:
dried mushrooms (porcini, honey mushrooms).

Preparation:
Grind the dried mushrooms to flour. Be sure to store this powder in an airtight container, just like dried mushrooms. Before use, mix the powder with warm water and let swell for 20 minutes, then boil for 15 minutes. This mushroom seasoning is an excellent addition to soups, as well as meat and vegetable dishes.

Sort the mushrooms thoroughly, peel and rinse quickly, without allowing them to become saturated with water. Then place them on a napkin and dry them slightly. Small mushrooms can be frozen whole, but large ones are better cut into cubes or slices. Pour the prepared products thin layer in a special compartment of the refrigerator for quick freezing. And then place the frozen mushrooms in portions in plastic containers or plastic bags.

Freezing boiled mushrooms

After pre-treatment(sorting, cleaning, washing, drying and slicing) boil the mushrooms in slightly salted water. Then drain in a colander and cool. After cooling, place the prepared mushrooms in plastic bags, dividing into portions, close them tightly, or best of all, seal them with a hot iron through paper and place in the freezer. When consuming frozen mushrooms, do not defrost them first, but immediately place them in a frying pan or boiling broth.

Freezing fried mushrooms

Fry prepared mushrooms (peeled, washed and chopped) until cooked. Cool the finished product and place it in bags and containers. Fried mushrooms can be stored for a maximum of 3 months!

It has long been known that any business must be approached creatively. Harvesting mushrooms for the winter is no exception. Exactly creativity to the process will allow you to find a use for all the collected mushrooms, preserve and prepare them in such an unusual way that you are guaranteed the admiration of your household and the desire to find out the recipe from your mushroom picking friends.

Happy preparations!

Larisa Shuftaykina

But sooner or later the season ends, and you always want to prolong the pleasure. And so we make supplies with them - we freeze them, salt them and, of course, pickle the forest products.

And how good it can be to open a treasured jar of forest delicacy, please your family and treat your guests! Therefore, in the summer there is no need to be lazy. As soon as the season begins, it's time to get ready for forest hunting.

This year in the Urals there was a very hot summer, without rain, with a temperature of 30 degrees. Everyone says that the temperature is abnormal for our area. This is true. And if in July in previous years we were already busy collecting them with all our might, then this year not only them, there wasn’t even grass in the forest.

In fact, there is only one recipe; you can use it to marinate white boletuses, boletus mushrooms, boletus mushrooms, boletus mushrooms, and honey mushrooms. I also marinate chanterelles and saffron milk caps using the same recipe. I think others are possible edible species marinate in the same way. But I admit, I haven’t tried it; we simply don’t collect other varieties. And presumably I don’t want to write.

But despite the fact that there is only one recipe, each cooking option has its own little secrets and features. Well, the fact is that the taste and color of each type are different, so the recipe is the same, but the taste of the preservation will be different. And the recipe can be called universal.

This recipe has been tried and tested by many people over the years. And everyone who tried it certainly gave it the highest rating. The best gift For any holiday, our friends receive a jar of our pickled forest preparations. And that's why I always prepare them in industrial scale. Both for myself and for those who love my pickles.

And today the recipe is for you, dear readers. After all, I won’t be able to treat you all to a delicious delicacy. But you can easily prepare it yourself.

Boletus mushrooms marinated for the winter, recipe for 1 liter of water

I prepare mushrooms in half-liter and 0.650-liter jars. These jars are very convenient; I opened them and ate them right away. You can, of course, make liter ones, if desired.

Therefore, the calculation of salt is given per liter of water, and all ingredients per half liter jar.

We will need (for 1 liter of water):

• birch trees - as many as you want
• dill - two or three sprigs per jar
• horseradish leaf - a piece 2-3 cm wide, depending on the thickness of the leaf
• red hot pepper - 0.5 cm thick piece
• cloves - 3 pcs.
• allspice - 2 pcs
• black peppercorns - 7 pcs
• bay leaf - 2 pcs
• vinegar essence - 0.5 teaspoon
• salt - 2 tbsp. spoons per liter of water

Preparation:

As mentioned above, according to this recipe you can marinate different varieties. Today I will pickle boletus (red cap), boletus, boletus and saffron milk caps.

Not all together and at once, but one by one and separately. That is, first one type, then another, etc.

And our first recipe will be considered using boletus mushrooms as an example.

1. First you need to sort them by type and size. We will not pickle the wormy ones; we will not pickle them. It is better to use specimens for pickling small size with strong elastic legs and caps. They will not lose their shape during cooking, and will be tasty, slightly crispy and beautiful in appearance.

That is, we do not chase quantity, but work on quality! This is one of the main principles!

2. We begin to work with those copies that deteriorate most quickly. These are usually boletus and boletus. My butternuts are small, they can easily fit in the refrigerator, and for the time being I send them there. And I’m starting to work with boletus mushrooms.

3. I don’t wash them, but clean them with a knife. I cut off the lower part, where the remains of the mycelium and soil remain. And then I clean the leg the same way I peel fresh carrots or potatoes, that is, by scraping off the top layer. We also clean the hat of debris, leaves and needles.

It is always better to clean boletus mushrooms “dry”, without using water. Everyone knows the word botulism. So, the causative agent of botulism is usually found in the ground. Therefore, it is better to cut them with a knife, and not “twist” them, as some people advise. And that’s why it’s better to clean them rather than wash them.

4. We cleaned one of them and immediately cut it into pieces of approximately the same size. So, if the cap is more than 5 cm in diameter, cut it into 2-4 parts. If it is smaller, then we leave it entirely.

We cut the leg into 2-4 parts, this is provided that our specimen is not very large. That is, the length of the leg should also be approximately 5 cm.

Keep in mind that when cooking, they will decrease in volume, that is, they will boil down. Therefore, there is no need to cut them very finely.

5. Cut the boletus mushrooms into pieces, putting them immediately into a saucepan in which we will boil them.

6. Fill what you have prepared with cold water and put the pan on the fire. When the water starts to warm up, foam will form. It must be carefully removed without waiting for it to boil. If you don’t keep track, the foam will certainly run away. In addition, when boiling, some part will disintegrate into small flakes and will cook together with the product, which will give them an ugly gray appearance.

Together with the foam, we will remove forest debris that remained during cleaning and dirt. The foam will be dark. We remove the foam all the time while the water has not yet boiled, and all the time until the cooking time is up.

7. Lightly salt the water. This must also be done in order to prevent the penetration of the botulism bacillus.

The temperature of salted boiling water is slightly higher than ordinary water. And so this will come in handy for us.

8. After the water has boiled, boil the mushrooms for 20 - 30 minutes.

Heat treatment is required! At a boiling temperature of 80 degrees, the botulism bacillus dies within 30 minutes. Therefore, they should boil for at least 20 - 30 minutes; if you cook them longer, they will be overcooked. And in order to withstand the processing technology, then we will definitely sterilize them!

9. While they are boiling, put washed and scalded dill and horseradish castings, a mixture of peppers and cloves into prepared and sterilized jars.

10. Put on fire cold water, it is best to use spring or filtered. Calculate the amount of water as follows. A half liter jar will use approximately 0.250 ml of water. If you are making 4 half liter jars, then you will need 1 liter of water. For a liter of water add two tablespoons of salt and two to three leaves bay leaf. Boil for 5 - 7 minutes, then remove the bay leaf. If left, it will give the marinade unnecessary bitterness and extra flavor.

The brine can also be prepared as follows. Instead of putting the spices directly into jars, you can boil them with water, and then pour them into the jars, placing them in each jar in the right amount.

To avoid having to fish out spices, I keep it simple and put all the necessary ingredients directly into jars.

11. Prepare a colander. Pour the contents of the pan into it and give time for all the water to drain. Gently stir the pieces with a spoon, helping to release the water. If you boil a large batch, it is better to put it in a colander in parts, so the water will drain faster.

12. While hot, pour the contents of the colander into the jars using a spoon. There is no need to compact it. They scooped it up with a spoon and put it in, and see where it lays. The boiled pieces should be located freely and not be compressed. This is to ensure that the brine has access to every part and side of the piece.

For canning, I mainly use half-liter and 650 gram jars. It’s very convenient, I opened it and ate it right away, so that the preparations do not need to be stored in the refrigerator for a long time.

13. Lay out the pieces only up to the “shoulders” of the jar. Place another sprig of dill on top.

I don’t use garlic for the marinade so as not to interrupt the “forest” taste. But if you want, you can add it too. I know that many housewives love to do this.

14. Immediately fill with hot brine, also up to the “shoulders” of the jar. Using a teaspoon, slightly push the pieces away from the wall along the entire perimeter of the jar to release air bubbles. Inspect the jar from all sides, if you see bubbles, repeat the procedure. Pour half a teaspoon of vinegar essence.

I use only 70% essence so as not to calculate the percentage of 3, 6 and 9% vinegar. When you come to visit, very often you can find very sour preparations on the table. This is precisely what happens because of the confusion in percentages.

Add required quantity essences and you will never go wrong.

An acidic environment is known to inhibit bacterial growth. And this procedure is as important for prevention as all the previous ones.

15. Place the jars in a pan for sterilization, add brine to the very top and cover with a lid.

16. Sterilize

0.5 liter jars - 30 minutes

0.650 liter cans - 45 minutes

1 liter jars – 1 hour

17. We take out the jars using special tongs. Make sure that the lid does not open. Screw on the lids. Turn over, cover with a blanket or blanket and leave until completely cool.

I will describe the entire sterilization process in more detail at the end of the article. Be sure to read this information, it is important!

Boletuses marinated for the winter

In my opinion, boletuses marinated in this way are the most delicious. Therefore, let’s look at the recipe using their example.

In our area, boletuses are affectionately called redheads, because of their peculiarity. Most of their hats are red, but with rare exceptions there are also white ones. They are very beautiful, elastic, strong. In the jar they always retain their shape and never become sour.

What a joy it is to find these beautiful, delicious-smelling mushrooms. Every time you find another handsome man with a red hat, you are filled with joy and satisfaction.

They should be pickled in the same way as boletus mushrooms. The only difference is that they should be boiled not for 20, but for 30 - 40 minutes. These forest representatives have a very dense texture, and therefore require a little more time for heat treatment.

Redheads should also be cleaned dry, and the stem should be cleaned. This should also be done for preventive purposes to prevent bacterial spores from getting into the workpiece.

Boletuses have one more distinctive feature. The cap at the bottom and the leg when cleaning and processing have dark color. This is quite normal, this is a feature of this species. Therefore, if only the caps of boletuses were dark when pickling, but here all parts turn out dark.

Because of this, redheads should be boiled separately from all other varieties so that others do not darken. The foam, which must also be carefully removed, will also be very dark.

After boiling, drain the water. And we act in the same way as in the previous description. That is, the process of adding accompanying spices, the process of preservation and sterilization itself is exactly the same as in the recipe above.

Proceed according to the same scheme, without any changes.

All the ingredients are exactly the same, and the marinating process is no different from the method already described above.

Chanterelles (butterfish) pickled for the winter

Chanterelles are good because they practically do not need to be peeled. They are always clean and tidy. You just need to clean the leaves and needles from them and that’s it. It is not necessary to wash them.

In addition, chanterelles are not affected by worms at all, and this is their huge advantage over all other mushrooms.

But today’s recipe we will look at using butter as an example. There is a lot of fuss with them, and there are some cleaning features. Therefore, it is better to tell about them. And if you still cook chanterelles, then simply substitute the word butter instead of chanterelles and that’s it.

It is better to take small oils for preservation and carefully inspect them when cleaning. The butter dish is delicate and very delicious mushroom, and not only people love him, but also worms. But you must admit, you don’t want to eat them with worms!

But everyone who has dealt with boletus knows that when you collect them and examine each of them, you don’t see any worms. But by the time you get them home, and by the time you start cleaning them, they appear out of nowhere, even in the smallest lubricants.

Basically, their spread begins from the stem. Therefore, when collecting in the forest, it is better to immediately cut off the stem, leaving only a small stump no more than 2 cm.

Another peculiarity is that the buttermilk has to remove the film from its cap. For pickled mushrooms, this is a must. Since we are collecting small specimens, we will have to tinker. This takes quite a lot of time.

So I start cleaning them in the car while we are driving back home. Since the drive takes an hour and a half, I already have time to clean some parts. And when I arrive home, I immediately put the butter in the refrigerator. There, worms, if they exist, will no longer spread.

You can clean the film in the same way as the legs, lightly scraping the cap with a knife. Or use it to hook the end of the film and remove it entirely, if possible. The leg, if it is dark, should also be lightly cleaned. But in general, you can part with the leg without regret. The most delicious part is, of course, the hat.

Some housewives immerse the butter in boiling water for a few minutes to make the film easier to remove. But I don't practice this method. I always clean dry.

To prevent the mushrooms from darkening and so that there is not even a hint of worms left in them, put them in cold salted water. If by chance we weren't looking, salt water will do the trick. In addition, we remember that a salty environment will protect us from harmful bacillus.

They should be kept in it for 10 minutes, no more. The cap has a spongy texture and absorbs a lot of water. And it’s important for us to preserve the natural taste and not let it become watery.

When all the mushrooms have been cleaned, we also boil them in lightly salted water. Since they are very small and tender, they should be boiled for no more than 20 minutes. During cooking, the caps may change their color to pinkish-lilac. It's okay, this is also a feature of cooking butter.

Chanterelles also darken slightly during cooking, but only slightly. And marinated - they turn out very beautiful. They like to add them whole to various salads, as well as decorate them.

And this is a photo of boiled butter. Do you see how the color of the cap has changed?

After boiling them and draining the water, put them in a jar with dill and spices. They should not be compacted either. Pour in brine and sterilize for the same amount of time as the boletus and aspen mushrooms were pickled. Don’t forget to do everything preliminary procedures described in the first recipe.

Don't forget to also add vinegar essence.

Marinated boletus can be considered a real delicacy. Due to the length of collection and cleaning, few people want to bother with them, because you collect them all, no larger than 5-7 centimeters in diameter, and carefully select them. Therefore, open in winter period a jar is always especially appreciated!

And of course, its main value is in taste. Marinated boletus always turns out with a pleasant, delicate taste. And until you eat the whole jar, it’s impossible to stop.

How to pickle saffron milk caps

In principle, canning saffron milk caps in a special way There is practically no difference from other recipes, except that they should not be boiled for too long.

But when it comes to canning, I’m still afraid to limit myself to just pouring boiling water over them, and cook them. It may be less than all other varieties, but still I do not replace the cooking stage.

But first, the saffron milk caps need to be washed and cleaned. To make this easier, I pour small batches of saffron milk caps with cold water and leave them in it for 3 - 4 minutes. All the blades of grass and small leaves come unstuck from the cap, and all that remains is to check the stem. If there are remnants of soil on it, then it must be cleaned or the contaminated area must be cut off.

It is known that saffron milk caps grow in grass and moss. Often they need to be literally raked out of it. Sometimes you see only a small piece of a red cap, you kneel down, pick a mushroom from the grass and see that there is a whole family of them nearby. And in one small clearing you can immediately collect up to 30 - 40 pieces.

Therefore, you collect mushrooms that are very dirty; there is no time to clean them all at once. And soil often remains on the leg. There is no way to let all this end up in the jar. Therefore, the longest part of harvesting saffron milk caps is cleaning them.

It is better to immediately sort them, fold the small ones separately whole, and cut the large ones into 2 - 4 parts. There are different varieties of saffron milk caps, the so-called boron mushrooms, they are large and fleshy. They need to be cut into pieces in preparation for preservation.

And there are those collected in clearings and slopes, they are smaller and it is not necessary to cut them.

In addition, it turns out very beautifully when only one whole cap is collected in a jar. Imagine how beautifully they can be served for a holiday table.

After the mushrooms have been washed, they should be boiled. To do this, boil water in a large saucepan, lightly salt it, and when it boils, drop the saffron milk caps into it. Cook for 10 - 12 minutes, again after they boil again.

When cooking, carefully remove the foam. It contains the remains of forest litter, and we don’t need it in jars at all.

10 minutes after boiling, drain the water through a colander and leave the saffron milk caps in it for a while so that all the water drains.

Then place them in sterilized jars, to which the necessary spices have already been added.

Don't forget to add vinegar essence.

Then close with iron lids scalded with boiling water and sterilize as indicated above. That is, 0.5 liter jars - 30 minutes, 0.750 liter jars - 45 minutes, liter jars - 1 hour.

Keep upside down until completely cool. Store in a cool, dark place. Do not consume earlier than a month after preservation. The saffron milk caps must be completely marinated.

I had such a case when a work colleague called me quite late in the evening and made the following request: “Margarita, help me out! My husband brought a full basket of saffron milk caps. What should we do with them?

I gave her this recipe. She fussed with them until 4 a.m. (presumably a whole basket of saffron milk caps), and put it in storage. During the month that I had to wait for time, she called me three times and asked: “What, you can’t even open one jar earlier? I’d like to try it!”

So I immediately answer everyone - NO!

Firstly, the saffron milk caps must be marinated. And secondly, this time is also needed to be sure that no harmful bacilli have entered the jar. If somehow the cooking process is disrupted, and if there are any in the jar, during this time the fermentation process will begin in it and the lid will swell.

And such a jar will have to be thrown away, well, not the jar, of course, but what’s in the jar. Under no circumstances should you eat its contents!!!

Therefore, be sure to follow all the rules, and you will get the most delicious mushrooms in the world. And this is discussed below.

By the way, my colleague still always thanks me for the recipe when we meet. And he says that now this is the only way he will marinate all varieties. Fortunately, today's recipe is universal.

I would also like to say that according to this recipe you can also cook honey mushrooms and russula. In general, if I preserve honey mushrooms in a similar way, then if I pickle russula (we call them bruises), it’s only a little, and I simply store them in the refrigerator. Cover with simple self-screwing lids.

It’s just that we collect very few russulas, since there are many other mushrooms that are more tasty for this business. But in principle, they can be preserved in the same way.

And honey mushrooms turn out very tasty, and also beautiful.

Another big plus is that they are very quick to assemble. But it should be noted that it is advisable to take only small mushrooms; large ones are no longer suitable for canning. They are best fried in a frying pan with onions and potatoes.

Porcini mushrooms marinated for the winter

This recipe will help you properly preserve porcini mushrooms. They are especially valued both in the preparation of any dishes and in preservation. During any preparation they always remain white, apparently this is where their name came from. Plus, they have a dense, meaty texture, which is always a pleasure when eating them.

This recipe is different from the options I suggested. Therefore, if you have collected a lot of mushrooms, you can preserve different batches in different ways. Then compare which method you like best.

In this video you can also see how to prepare them for canning, how to clean them, how to cook them, and how to remove the foam. This is especially useful for novice housewives who have never engaged in such culinary matters before.

How to cook delicious pickled mushrooms for the winter

To ensure that mushrooms always turn out tasty, and most importantly, that they are safe to eat, there are several basic rules and features, as well as some secrets. What we will talk about below.

• It is advisable not to store collected mushrooms for a long time. They need to be processed on the same day
• they need to be sorted and sorted by type and size. Small ones can be left for preservation, and large ones can be frozen or fried with potatoes - what could be tastier!
• It is not advisable to preserve large specimens for the reason that they have a large cap with a large tubular surface. During the process of preparation and processing, it loses its shape and the cut pieces do not look very aesthetically pleasing.
• Peel the mushrooms “dry”, remove forest debris from the cap and be sure to clean the stem. We remember that it may contain botulinum bacilli, the causative agents of a very bad disease “botulism”.
• cut them all into approximately the same size; small ones can be left whole.
• Boil in lightly salted water. After boiling, cook them for at least 20 minutes, and specimens with a denser texture - 30 or even 40 minutes.
• Boil different types separately. Otherwise, when boiled with dark varieties, light varieties will darken and lose their characteristic appearance and taste

Subsequently, when all the varieties have already been boiled separately and placed in jars, it happens that a few of some mushrooms and a few of others remain. If desired, they can be combined into one jar. In this way you can mix boletus and boletus, boletus and aspen. Well, I don’t mix whites with others.

• After boiling, drain the water thoroughly. To do this, place the mushrooms in a colander, and do this in not too large batches.

• Be sure to sterilize jars and lids!
• Scald the dill and horseradish leaves with boiling water.
• Place the mushrooms in the jar while they are hot.
• fill only with boiling brine.
• Sterilize jars with contents for at least the specified time!

0.5 liter - 30 minutes

0.650 liter - 45 minutes

1 liter - 60 minutes

Be sure to keep the finished preserve for at least a month! Use only after this period. If the contents of the jars become cloudy or the lid is swollen, do not eat them under any circumstances! Such preparations should be thrown away!

We should always remember that mushrooms are a very tasty delicacy given to us by the forest. And when you pickle them, you should not neglect any of the above points.

How to properly sterilize jars, what lids to use, and how to store them

In each of the recipes for preparations and for the winter, I try to describe the sterilization process. But this is a very important matter, so I will dwell on this process in more detail.

Sterilization of jars and lids, which lids are best to use

• Jars and lids should be thoroughly washed with baking soda or detergent.

Lids for preservation can be used either self-screwing or screwed using a special machine. So, I always choose the second option, especially when it comes to our current preparations. As is known, the majority of cases of botulism poisoning, as a rule, occur in canned mushrooms.

Therefore, only properly and hermetically sealed jars can protect against this. If you did not close the jar hermetically and air got into it, then after two weeks the lid will swell. And this is a signal that such a product is prohibited from being eaten.

And self-screwing lids are somewhat more difficult to control in this regard. And therefore, if I marinate a jar or another and close it with such a lid, then I store it in the refrigerator for no more than a month or two. It is advisable to consume it during that time.

But this is just my experience and my opinion! I know many who use the first option. But seeing this, I won’t risk trying such preparations when I’m away.

• Have them sterilized. Sterilize jars by steaming or in the oven. Steam can be sterilized in several ways. You can pour boiling water into a jar and cover it with a scalded lid for 10 minutes. To prevent the jar from bursting when pouring boiling water into it, place a tablespoon in it and a knife blade under it.

• You can also pour water into a saucepan and place a colander in it. And already there are banks in it. When the water boils, the jars will be sterilized using steam. The “finished” jar should be hot to the touch when touched. And now there are special lids with holes for jars on sale. You can use them too.

• Turn the sterilized jars upside down and place them on a towel to drain.
• The lids should be placed in a pan of water and boiled for at least 10 minutes.

Sterilization of jars with blanks and storage

• Fill the jars filled with mushrooms with boiling brine up to the “shoulders” of the jar. Release all air bubbles using a teaspoon.
• Pour vinegar essence and add brine to the very top. So that when you close the jar with a lid, some of the brine spills over the edge.
• Place the jars in a pan filled with water, with gauze or any other fabric placed on the bottom.
• The water should reach the “shoulders” of the jar. Therefore, we add water as needed.

• After the water boils, note the time. We sterilize at the prescribed time, which I have already indicated above. The water should be constantly boiling, but not bubbling. Therefore, adjust the fire for this.
• When the time is up, carefully so that the jar does not open, we take it out using special tongs and screw it on with a metal lid using a seaming machine.
• If, when you take out the jar, the lid accidentally opens, then in this case you need to add boiling brine, cover it again and sterilize the jar for at least another 10 minutes.
• If you are sterilizing several jars at once, take them out and screw them one by one. Twist one, take it out and screw the next one.
• We turn the twisted jars over and place them under a blanket or blanket until they cool completely. Usually for 24 hours.
• We turn the finished jars over again and see if the brine is leaking. If it leaks, it means you didn't tighten the cap properly. This jar can be opened and used for preparing hot dishes, stored in the refrigerator for a short time.
• If the brine flows out of the jar after some time, already in an inverted state, or the solution becomes cloudy, or the lid swells, then such a jar should be opened and the contents thrown out without any regret. Such preparations are dangerous to health and even to life!

Botulism bacilli develop in an airless environment, that is, in a closed jar there are all the conditions for this. Therefore, when you are preserving mushrooms, you should not neglect any safety measures. Everything should be done exactly according to the instructions!

• It is recommended to store pickled mushrooms for no more than a year in a cool, dark room.

Follow all the rules and stages of marinating, and then nothing like this will happen to you. Over many years of preparing forest products, my jars do not swell, do not become cloudy and are stored perfectly!

Try to prepare at least a jar or two of this recipe, and next year This is the only way you will marinate them. Everyone who took the recipe from me now marinates this way!

And in conclusion, I would like to remind you that mushrooms are highly valued for their unique taste and forest aroma. In addition, they are an excellent source of protein; they contain several times more protein than meat and eggs. And comparatively more than in vegetables.

Therefore, they need to be cooked and eaten in different types. And also stock up on them for the winter. Because it is not only a delicious product, but also a healthy product. Nature itself nourished it with a mass of vitamins, microelements and various useful substances. And she presented it to us - take it, cook it, eat it and enjoy it!

Bon appetit!

Autumn is a period of harvesting natural gifts. This can be not only crops collected from the beds, but also from the forest. In order to open a fragrant jar of mushrooms on a winter day, you must adhere to some cooking rules.

Autumn is a period of harvesting natural gifts.

When choosing raw materials for canning, you need to pay attention to the freshness of the fruit. Both small and large specimens are suitable. For convenience, it is recommended to cut large specimens in half.

The harvested crop must be placed in a bucket, filled with water and pressed down with a weight on top. After some time, the forest debris will get wet. Some of it will settle to the bottom, and some can be easily cleaned with a cloth or brush. The affected areas and remnants of mycelium are removed with a knife. The caps of young mushrooms absorb water very quickly, so it is not advisable to soak the crop for a long time.

Champignons, boletuses, boletus and many other representatives of the mushroom kingdom change color when oxidized, becoming dark, so after cleaning they should be immersed in water with the addition of salt or citric acid.

How to preserve mushrooms without leaving the forest (video)

A quick way to preserve mushrooms at home

There are many recipes for harvesting fruits for the winter. Some dishes can be eaten already on the fourth day after preparation. But the shelf life of such delicacies is reduced. To preserve in this way you need to stock up on:

• mushrooms 700 g;
• a head of onion;
• white wine vinegar (1/3 cup);
• spices (cloves, celery leaves, bay leaves, thyme, marjoram, parsley, basil, oregano, peppercorns);
• sea ​​salt (1 tablespoon).

Simple preparation process:

1. Chop the sorted and peeled mushrooms and chop the onion.
2. Place greens at the bottom of a sterilized jar.
3. Combine mushrooms with other ingredients except herbs. Boil for a quarter of an hour.
4. Pour the slightly cooled mushrooms into the jar along with the marinade.

After the jars have cooled, place them in the refrigerator or other cold place for storage.

Mushrooms can be easily cleaned with a cloth or brush

Preserving mushrooms without vinegar for the winter

Even a beginner can make the preparations at home, because the cooking technique is not at all complicated. For a recipe that has a chance to add to the list of favorite dishes, you will need:

• 1 liter of water;
• 2 teaspoons salt;
• 5 g citric acid.

Fresh fruits must be cleaned and the following instructions must be followed:

1. Add salt and acid to the water intended for cooking mushrooms. After boiling, add the fruits.
2. After they decrease in volume and fall to the bottom, turn off the stove. Foam will form during boiling. It needs to be removed.
3. Transfer the finished product into sterilized jars and fill with the same water, but strained through cheesecloth.
4. Cover the glass dishes with lids and place them in a deep saucepan for sterilization. In this case, the water temperature should not exceed 50° C. After 1.5 hours, the jars can be taken out and sealed tightly.

For storage it is necessary to choose cold dark place. From natural product the dishes are delicious.

Even a beginner can make the preparations at home, because the preparation technique is not at all complicated.

Preserving fried mushrooms in jars

Opening a jar of fried mushrooms on cold winter days, it will be difficult to believe that this is a canned product. The recipe includes:

• 2 kg of any mushrooms;
• 3 teaspoons salt;
• 550 g fat (vegetable oil or butter).

Canning technique:

1. Prepare the fruits by thoroughly peeling and washing them.
2. Pour into water and put on fire.
3. After a quarter, strain. Pour in fresh water and boil for another 10 minutes. Rinse and strain again.
4. Instances large sizes cut into smaller pieces and fry in a dry frying pan until all the moisture has evaporated.
5. Add oil and fry for another half hour. Add salt.
6. Transfer the contents of the pan into sterilized jars and pour oil on top. If there is not enough oil, you need to boil new oil.

The sterilization time for jars with mushrooms should be at least 1.5-2 hours.

Fried mushrooms can also be canned

Recipe for canned mushrooms with tomato paste

Canned mushrooms in tomato paste can be served as an independent dish. This is very convenient, especially when you need to cook a lot of dishes. Required Products:

• 2.5 kg of boiled mushrooms;
• onions – 1 kg;
• tomato sauce;
• vegetable oil;
• 9% vinegar – 2 tablespoons;
• salt, ground garlic and pepper, bay leaf.

Step by step guide:

1. Cut the onion rings into quarters.
2. It is necessary to pour vegetable oil into the multicooker so that its height in the bowl is at least 1 cm.
3. Set the “Frying” mode for half an hour. Fry the onion, stirring with a wooden spatula.
4. After 15 minutes from the start of frying, add the boiled mushrooms.
5. Season with spices. Fill tomato sauce and stir.
6. After boiling, switch the mode to “Soup”. After 1.5 hours, turn off.
7. At the final stage of preparation, a couple of bay leaves and vinegar.

Pour the prepared dish into glass containers and close securely.

A quick way to preserve mushrooms (video)

How to properly preserve champignons at home

Due to the peculiar structure of champignons, for canning it is recommended to choose specimens that have reached a size no larger than walnut. Plus, they must be fresh.

1. Purchased or harvested It is necessary to rinse thoroughly and remove debris. Preferably in several waters.
2. Let the champignons cook. After the water boils, add spices (bay leaf, hot red pepper and peas, garlic, salt, 0.5 teaspoon of sugar, 50 ml of vinegar).
3. After half an hour, pour along with the brine into sterilized jars and seal tightly.

A kilogram of raw materials produces three 0.5 liter jars.

Due to the peculiar structure of champignons, for canning it is recommended to choose specimens that have reached a size no larger than a walnut

Preserving boletus for the winter

Gourmets believe that this type mushrooms are best suited for pickling. Important Feature The problem is that if you don’t remove the skin from the caps, the dish will turn out bitter. It is most convenient to remove the skin from dry fruits. After which they need to be washed.

There are many recipes for preservation, but the simplest of them is the following:

• 1 kg of fruit is taken per 3 liters of water;
• table or apple vinegar – 50 g;
• 1 onion;
• garlic (2 cloves);
• bunch of dill, bay leaf;
• allspice and bitter pepper;
• salt and sugar (1 tablespoon each).

After the mushrooms are prepared, you need to:

1. Bring them to a boil, throw the cut or whole onion into the pan. After a quarter of an hour, drain the water.
2. Pour 1.5 liters of water with sugar, salt and spices. After half an hour, pour in the vinegar and chop the dill. Boil for another 5 minutes.

If desired, you can preserve it with cinnamon. In this case, you need to follow this guide:

1. Boil mushrooms in salted water for 10 minutes. Then drain the water.
2. Prepare a marinade from 1 liter of water, 100 ml of 5% vinegar, 70 g of sugar, 50 g of salt, peppercorns, bay leaf and a pinch of cinnamon.
3. Boil the boletus in the marinade until it settles.

Mushrooms with garlic are very unusual. The recipe is similar to the previous one. But during unfolding finished product in jars, it must be alternated with garlic slices. Top the jars with boiled oil and cover with plastic lids.

Butter is best suited for pickling

Terms and rules for storing canned mushrooms in winter

Canned mushrooms should be stored in a cool, dark room at approximately 8°C. Ideal place serves as a cellar. It is recommended to use glass containers with glass lids. If all rules are followed, the shelf life can be 2 years. It is not prohibited to put jars in the refrigerator, where they can also stand for at least 2 years.

If you use a tin lid instead of a glass one, the shelf life is reduced. Such jars can only be stored for one year. The shelf life of canned products prepared in production increases due to special processing.

Very good for storage great value have not only temperature conditions, but also the amount acetic acid. Dishes must be made of material that is not susceptible to oxidation. If the tin lid is swollen, it means the product is unfit for consumption.

Universal marinade for mushrooms (video)

Canning is a method of preparation in which the product is sterilized and stored in airtight containers. Despite the simple canning recipes, winter time These mushrooms will become a real table decoration. The product can be used in various dishes.

Post Views: 89